- Food: Roasted Chickpeas
- Writer: Lizzie Green
- Content-Type: Food Blog
Roasted chickpeas are a delicious vegan snack that’s high in protein. Enjoy them on their own or add a crispy touch to your favorite healthy foods.
If you enjoy chickpeas, you’ll love this recipe for roasted chickpeas!
Chickpeas are a terrific addition to soups, stews, salads, sandwiches, and just about anything else. They’re not only a superb vegetarian protein source, but they can also help a dish’s textural contrast.
If you’ve been reading the blog for a time, you’ll know that I don’t like mushy food. Chickpeas’ soft texture won’t please me when I’m craving something crispy in a salad.
Roasted chickpeas, to be precise. They still retain all of the nutrition and fiber of traditional chickpeas, but they’ve evolved into a salty, crunchy ingredient that’s hard to resist. Even better, they make a delicious vegan snack on their own!
What’s the best way to make roasted chickpeas?
It’s easy to roast chickpeas! Cooked or canned chickpeas, extra-virgin olive oil, and salt are the fundamental ingredients. Then…
- Drain and rinse your chickpeas before putting them in the oven at 425°.
- To dry the chickpeas, spread them out on a kitchen towel and gently wipe them down. Before tossing them with the olive oil, make sure they’re completely dry; moist chickpeas won’t crisp up in the oven. Remove any loose skins from the chickpeas’ exterior.
- Toss the chickpeas with a drizzle of olive oil and a hefty sprinkling of sea salt on a parchment-lined baking sheet. On the baking sheet, spread evenly.
- Place the baking sheet in the oven and roast until crispy, about 20 minutes. I inspect them at 20 minutes, but they can take up to 30 minutes to become really crisp.
- Remove the chickpeas from the oven and stir with a pinch of your chosen spices while they’re still warm.
It’s that easy! It’s time to consume your roasted chickpeas.
Make the tastiest roasted chickpeas with these tips and methods!
Here are some of my favorite roasted chickpeas cooking tips.
- Eat them as soon as possible! Roasted chickpeas are best served the day of, as they lose their crispiness over time. For the best texture and flavor, I try to finish a batch by the second day.
- They should be kept at room temperature. Don’t put these guys in the fridge. They immediately become chewy! I recommend keeping them on the counter in a bowl or jar with a piece of foil lightly covering them.
- Make them more interesting! As soon as my chickpeas come out of the oven, I like to mix them with seasonings. Use a pinch of paprika or a spice blend of your choice. Spices from chili, curry, or shawarma would all work well here. They’re also fantastic when seasoned with Everything Bagel Seasoning.
|Time to Prepare: 5 minutes
Cooking Time: 20 minutes
Time allotted: 25 minutes
Serves 1 1/2 quarts
Crispy roasted chickpeas are a high-protein vegan snack. They’re also delicious in salads, sandwiches, and bowls!
- 1 1/2 cups cooked chickpeas, drained and rinsed
- Extra-virgin olive oil, for drizzling
- Sea salt
- Paprika, curry powder, or other spices (optional)
- Preheat the oven to 425°F and parchment paper on a large baking sheet.
- To dry the chickpeas, spread them out on a kitchen towel. Remove any skins that have come loose.
- Toss the dry chickpeas with a drizzle of olive oil and a few generous pinches of salt on the baking sheet.
- Roast for 20 to 30 minutes, or until golden brown and crisp. Because ovens differ, if your chickpeas aren’t crispy enough, keep cooking them until they are!
- Remove from the oven and stir with pinches of your favorite spices, if using, while the chickpeas are still warm.
- Roasted chickpeas should be kept at room temperature in a loosely covered container. It’s better to utilize them within two days.